Lemon and risoni chicken soup with Tuscan cabbage

Easy, warming and utterly delicious, this Italian risoni soup puts a wonderful spin on last night's leftover roast chicken. Even better, you can be tucking into this delight in just 25 minutes - yum!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Lemon and risoni chicken soup with Tuscan cabbage
  • 6 cup chicken stock
  • 2 cup water
  • finely grated zest and juice of 1 lemon
  • 1/2 cup risoni
  • 2 cup shredded barbecue chicken
  • 1/2 bunch tuscan cabbage, leaves stripped, shredded
Quick parsley pesto
  • 1/2 cup parsley leaves
  • 1/4 cup finely grated parmesan
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice


Lemon and risoni chicken soup with Tuscan cabbage
  • 1
    In a large saucepan, bring stock, water and zest to the boil on high. Reduce heat to medium.
  • 2
    Add risoni. Simmer, partially covered, for 8-10 minutes until risoni is tender. Stir chicken through.
  • 3
    Meanwhile to make the pesto; in a small food processor, pulse all ingredients together until smooth. Season.
  • 4
    Add cabbage to soup. Simmer for 2 minutes until wilted. Remove from heat.
  • 5
    Serve soup topped with parsley pesto and accompanied with crusty bread, if liked.


If preferred, slice fresh chicken breast thinly and add to soup with risoni in step 2.

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